Saturday, 19 October 2013

Tofu Pulav

Ingredients


Tofu-150 gms
Rice-2 cups
Mixed veggies-1 cup
Baby carrots
Broccoli 
Cauliflower 
Green peas-1 tablespoon
Tomato-1
Onion-1
Green chillies-4
Ginger garlic paste-1 teaspoon
Salt -as per taste
Coriander -1/4 bunch

Whole spices

Bay leaf -1
Cloves-4
Cinnamon-1inch
Cardamom-2

Preparation 


Sauté whole spices in hot oil along with onions ,ginger garlic paste and green chillies. Fry finely sliced tofu pieces,then add remaining veggies and sauté for 5 mins. Now add rice , salt and water and cook in rice cooker. You can do the whole preparation within a rice cooker , keeping it on. Garnish with cilantro and serve hot.
Today I made a side dish to make it a whole some meal by shallow frying a salmon chunk with marinade . Add crunch to the meal by tearing a few leaves of lettuce.

Tuesday, 15 October 2013

Baked beans curry

INGREDIENTS

Baked beans in tomato sauce-500g tin
Onion -1
Spinach-2 cups
Bell pepper -1
Potato-1
Sunflower oil-1 teaspoon
Garlic - 2 pods
Ginger- 1/2 inch
Green chillies- 2
Cumin-1 teaspoon
Mustard-1/2 teaspoon
Coriander powder-1/4 spoon
Salt-1 teaspoon
Milk-1/2 cup

PREPARATION 


In a skillet ,heat oil add mustard and cumin. Once they start spluttering drop onions , after they turn translucent add finely chopped ginger and garlic. Now add potatoes and allow it cook with closed lid for 5 mins. Add salt , coriander powder along with baked beans and other ingredients like  chopped bell pepper , spinach and milk.give a good mix and continue cooking for 5 more minutes. Adjust seasoning and Garnish with cilantro before serving.

It goes well with roti or bread. Leftover curry can be used as a spicy pasta sauce on any kind of pasta.